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We hope you got benefit from reading it, now let’s go back to korean style soup: wakame seaweed & egg recipe. You can have korean style soup: wakame seaweed & egg using 8 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Korean Style Soup: Wakame Seaweed & Egg:
- Provide 1 dash Dried wakame seaweed
- Take 1 Egg
- Prepare 1 stalk Green onions
- Provide Seasoning ingredients:
- Provide 1 tsp Dashida
- Provide 1 clove Grated garlic
- Provide 1 Salt and pepper
- Get 1 tsp Sesame oil
Steps to make Korean Style Soup: Wakame Seaweed & Egg:
- Beat the egg and chop up the spring onion.
- Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.
- Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper.
- Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.
- Try serving this soup with some Samgyeopsal.. - - https://cookpad.com/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home
- If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely
Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you are likely to use has been stored properly (based on any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say how long you may keep the food and whether it needs to go in the refrigerator.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For example, you might see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan on using a egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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